Cinnamon apple and pear crumble cake

(25 ratings)
Cinnamon apple and pear crumble cake
Cinnamon apple and pear crumble cake
  • Serves: 12

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

Give your traditional crumble a twist by adding cinnamon and pear in this cake recipe. Serve with lashings of custard for a delicious winter dessert


For the cake:
  • ½ x 385g can sliced apples, drained
  • ½ x 410g can pear quarters, drained
  • 180g caster sugar
  • 180g butter
  • 150g self raising flour
  • 50g ground almonds
  • 3 eggs
  • 1-2 tbsp milk

For the crumble:
  • 60g caster sugar
  • 90g butter
  • 120g self raising flour
  • 2 tsp cinnamon

To serve:

  • 1 x 425g can custard


  1. Preheat the oven 180C/ 350F/Gas4.
  2. Grease and line the base of a 23cm round, deep cake tin.
  3. Cut the apples and pears into slices and toss with ½ the cinnamon and set aside.
  4. Rub the butter into the flour with your fingertips until it resembles fine breadcrumbs.
  5. Add the remaining cinnamon and sugar; mix well and set aside.
  6. Beat the butter and sugar in a large bowl until pale.
  7. Add the remaining ingredients and beat until combined.
  8. Pour the mixture into the cake tin, place fruit slices on the top and sprinkle with the crumble mixture.
  9. Bake for 50-55 minutes in the middle of the oven until firm and golden.
  10. Cool in the tin before transferring to a wire rack.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 413(kcal)
  • Fat 23.8g
  • Saturates 12.5g
  • Sugars 28.6g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 4
(25 ratings)

Your comments


I would like to know how to alter this using fresh fruit please.


is it alright to use fresh apples and pear's


This is delicious, the cake is really custardy and yum :D

Jolene goodtoknow Editor

Hi Eileen, You could add 50g extra of self-raising flour or you could grind Brazil nuts as a replacement.

Eileen Goodall

What can I use instead of almonds or how do I alter the recipe so that it still works? My daughter is allergic to almonds.


This looks & sounds absolutely amazing, got to give it a go when I can

Mike Bell

i like cooking but everytime i come to bake a cake i have no success, but this recipe is so easy and everyone that came to visit said they want the recipe its the best cake they have ever tasted so thank you for this great recipe, highly recomended

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